Description
This Best Classic Shepherd’s Pie recipe features a savory ground beef filling mixed with aromatic herbs, vegetables, and enriched with a creamy mashed potato topping that is baked to golden perfection. A comforting and hearty dish ideal for family dinners, combining traditional flavors with a satisfying texture.
Ingredients
Scale
Meat Filling
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef (or ground lamb)
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots
- 1/2 cup frozen corn kernels
Potato Topping
- 1 1/2 – 2 lb. russet potatoes (about 2 large potatoes, peeled and cut into 1 inch cubes)
- 8 tablespoons unsalted butter (1 stick)
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese
Instructions
- Make the Meat Filling: Heat olive oil in a large skillet over medium-high heat for 2 minutes. Add chopped onions and cook for 5 minutes, stirring occasionally until softened.
- Brown the Meat: Add ground beef or lamb to skillet and break apart with a wooden spoon. Stir in parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes until meat is browned, stirring occasionally.
- Add Flavorings: Stir in Worcestershire sauce and minced garlic. Cook for 1 minute to combine flavors.
- Thicken the Mixture: Mix in flour and tomato paste until fully incorporated with no clumps remaining.
- Add Broth and Vegetables: Pour in beef broth, then add frozen peas and carrots along with corn kernels. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- Prepare for Baking: Set the meat mixture aside. Preheat oven to 400°F (204°C).
- Cook Potatoes: Place peeled and cubed potatoes in a large pot, cover with water and bring to a boil. Reduce heat and simmer for 10-15 minutes until fork tender.
- Drain and Mash: Drain potatoes and return them to the hot pot. Let sit for 1 minute to evaporate excess moisture. Add butter, half & half, garlic powder, salt, and pepper. Mash thoroughly and stir until creamy.
- Add Cheese: Stir parmesan cheese into the mashed potatoes until evenly combined.
- Assemble Shepherd’s Pie: Spread the meat mixture evenly in a 9×9 or 7×11 inch baking dish. Spoon the mashed potatoes on top and carefully spread into an even layer.
- Bake: Place baking dish on a rimmed baking sheet if very full to catch any spills. Bake uncovered for 25-30 minutes until topping is golden and filling is bubbly.
- Cool and Serve: Let the shepherd’s pie cool for 15 minutes before serving to set.
Notes
- Using 90% lean ground beef offers a good balance between flavor and reduced fat content.
- Ground lamb can be used instead of beef for a more traditional shepherd’s pie flavor.
- Worcestershire sauce adds depth and umami to the meat filling.
- Simmering the meat mixture thickens the sauce and allows flavors to meld.
- Be sure to mash potatoes well for a smooth, creamy topping.
- Resting the casserole before serving helps it hold its shape when sliced.
- Placing the baking dish on a rimmed sheet prevents oven spills if filling bubbles over.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Shepherd’s Pie, Classic Recipe, Ground Beef, Mashed Potato Topping, Comfort Food, British Cuisine
